Roasted Greek Salad - Asirem Notch

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, seeded and cut into 1-inch pieces

02 - 1 medium yellow bell pepper, seeded and cut into 1-inch pieces

03 - 1 medium red onion, peeled and cut into wedges

04 - 1 medium zucchini, sliced into 1/2-inch rounds

05 - 1 medium eggplant, cut into 1-inch cubes

06 - 2 cups cherry tomatoes, halved

07 - 2 tablespoons extra-virgin olive oil

08 - 1/2 teaspoon sea salt

09 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

10 - 1 cucumber, sliced into half-moons

11 - 1 cup Kalamata olives, pitted and halved

12 - 7 ounces feta cheese, cut into cubes or crumbled

13 - 1/4 cup fresh flat-leaf parsley, chopped

→ Dressing

14 - 3 tablespoons extra-virgin olive oil

15 - 1 tablespoon red wine vinegar

16 - 1 tablespoon fresh lemon juice

17 - 1 teaspoon dried oregano

18 - 1/2 teaspoon Dijon mustard

19 - 1 small garlic clove, finely grated

20 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly.

03 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.

04 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until emulsified.

05 - Arrange cucumber slices on a large platter or salad bowl.

06 - Add roasted vegetables on top of the cucumber. Scatter over olives and feta cheese.

07 - Drizzle with dressing and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

# Expert Tips:

01 -

The roasting transforms ordinary vegetables into something almost indulgent, with caramelized edges and concentrated flavor that cold salads just can't match.
It's genuinely easy to make but feels restaurant-worthy, which means you can impress people without spending hours in the kitchen.
Warm or room temperature, it tastes even better the next day when all those Mediterranean flavors have gotten to know each other.

02 -

Don't cut your vegetables too small or they'll shrivel into nothing—those 1-inch pieces and wedges are there for a reason, they need enough surface area to caramelize without disappearing.
Add the feta after roasting, not before, because hot vegetables will make it weep and separate, and you want those creamy cubes to stay intact and cool against the warm salad.

03 -